If you like something…

Author Notes: I should probably be embarrassed by the following admission, but I'm not: anyone who has been to my apartment for drinks or dinner multiple times in the last few years has most likely had the same hors d'oeuvre more than once. The reason I'm not embarrassed? This particular hors d'oeuvre is, quite simply, good enough to eat every night. I'll admit that the concept was not my own, but hijacked from a favorite local spot in Brooklyn -- an unassuming neighborhood place called Lunetta, where the food is simple but carefully prepared, and the ingredients are always top-notch. The signature dish is a grilled slab of country bread that's rubbed with garlic, slathered with ricotta, drizzled with honey and finished off with a fine dusting of lemon zest. It's addictive. Even my fiancé, a self-professed hater of what he calls "uncooked cheese," has been known to nibble on occasion when I order one of these for my starter.

A couple of things are key to the success of this simple recipe. First, the bread must be somewhat charred -- whether you achieve this by grilling or broiling is your choice and matters little. Second, make sure to use the best quality ricotta you can find. Here in Brooklyn, we have easy access to an incredible locally made version from Salvatore Bklyn. Wherever you are, seek out the best, creamiest (and likely the most expensive) ricotta you can get your hands on. You won't regret it. - Merrill Stubbs

Once your guests have been adequately plied with drinks and roasted almonds, or whatever else will buy you time, steal a few minutes for yourself in the kitchen or out by the grill, which should already be going strong. If you don't have a grill, set a grill pan over medium-high heat or turn on your broiler. Brush both sides of each slice of bread lightly with olive oil. Put the bread to the grill or griddle, and cook until slightly charred on each side, about 2 minutes per side; alternatively, broil the bread slices about 3 inches from the heating element, flipping them after about a minute and watching them like a hawk. When the bread is charred to your liking, remove it and rub the toasted sides lightly on one side with the cut side of the garlic clove.

To the side you've rubbed with garlic, add a generous smear of ricotta (best to leave it kind of messy and rustic-looking), then drizzle with more olive oil and sprinkle with salt. Drizzle a bit of honey over each bruschetta and use a fine microplane grater to grate a good amount of lemon zest over the top. Serve immediately. Be prepared to make another batch.

I started making this when I host guests either to serve with cocktails before dinner or to accompany soup. Everyone is always skeptical when they see the lemon and honey, but then they can't stop eating them! Don't skip the garlic rub.

Thank you for your input. I was thinking maybe I could even mix the topping and have it on the side so guests can kind of assemble themselves. Or, I might just need to save this recipe for a dinner party where I have the luxury of more time..

Do you think this would be a good recipe to make ahead and set on the table until guests arrive? I am hosting a baby shower for 25 ladies and this sounds divine but I don't want to be out by the grill to prepare this. I'd like it ready for when they arrive. I'm worried it may be a soggy mess? Opinions?

Make your own! It's so easy. If you can boil pasta, you can make fresh ricotta at home. Totally worth it.

Fresh ricotta:Combine 1/2 gallon of milk + juice of 1 lemon + 1 tbsp sea salt in a large stockpot. Heat gently until almost boiling (190-195 degrees, if you have a candy thermometer lying around). When the curds start to separate, remove from heat and let sit for 10 minutes. Strain through cheesecloth. Too easy! Way tastier than anything at the store.

I made this last night but substituted mascarpone for the ricotta, as it was all that I had in my fridge. While this adjustment, combined with the honey, made the appetizer rather sweet, it was still fabulous. I look forward to trying it again when I have time to make or purchase good-quality ricotta. Thanks for another wonderful recipe!

These were delicious! I made this for a light lunch in the afternoon for my family and everyone loved it...my husband added more honey to his as he likes things really sweet. My kids ate them as well as said they were really good. I'll be trying more from Merrill.

This reminds me of something I had at college at their "French Table" - crusty, toasted bread topped with goat cheese, honey and what I think was smoked paprika. I could not stop eating them. I imagine this dish would have the same effect on me.

What's the best way to serve honey with a dish like this? I'm having a brunch and allowing people to add honey, or marmalade (just made a batch using Rachel Saunder's excellent recipe, featured here this week), or leave plain as they see fit. (I'm also making baguettes, using my newly-developed wild yeast levain. I did a test drive this morning, with phenomenal success. And of course I'll make a batch of Jennifer Perillo's outstanding Creamy Homemade Ricotta.) Anyway, I'm interested in what utensil is best for parties, i.e., easiest to use, least likely to make a big mess, etc., by guests serving themselves. Should I get one of those wooden slotted balls on a stick handle? Thanks so much, everyone. ;o)